The Monmouth Baptist ladies' cook book

Four eggs beaten slightly, one-half teaspoon of salt, ten drops onion juice (may be omitted), pepper and teaspoon of chopped parsley may be added. Add gradually one cup of milk. Pour into timbale moulds or gem pans. Set in pan of hot water in moderate oven and bake till eggs set. Turn on hot platter and pour around them tomato sauce made of one-half can of tomatoes heated and rubbed through a strainer, one tablespoon of butter and one heaping tablespoon of flour rubbed together till smooth. Pour over this mixture the heated tomatoes, stirring carefully, season and cook a few moments. Garnish with parsley. VEAL CAKE WITH EGGS. Edith Philhower. Boil six or eight eggs hard. Cut the yolks in two, and lay some of the pieces in the bottom of a small baking dish, then add a layer of cold chopped meat, veal or ham, or both, chopped parsley, salt and pepper. Then another layer of eggs, meat, etc., until the dish is almost filled. Place a tablespoon or more oil butter on the top, and put enough water to cover the meat. Bake an hour. Press close together with a large spoon. Serve when cold. TO KEEP EGGS. • Mrs. W. T. Leader. Two pints of slack lime and one pint of coarse salt to one pail of water. Stir it well together, then drop the eggs into it carefully, the little end down. This will keep the eggs all winter. To boil cracked eggs, put a teaspoon of vinegar in the water, and however badly cracked the egg will not boil out. When buying eggs, select those whose shells are rough. A smooth, glossy shell is a sign that it has been in the nest too long. "I'll warrant there's vinegar and pepper in it." — Twelfth Night. PICKLED APPLES. -Mrs. J. Shultz. Peel ripe, hard, sweet apples, cut in halves and core. To a peck take about two quarts vinegar and four pounds sugar, half an ounce each of mace, cloves, allspice, all unground, a few grains of pepper and a little salt. Boil vinegar and sugar together, skim well, put the spices in a thin muslin bag and add to the vinegar, then put in the apples. Place over the fire and stew slowly till the apples are soft. Take out apples, let vinegar boil down and pour it over the fruit; cover and put away. Peaches may be treated the same way; BEET PICKLE. One quart of chopped boiled beets and one quart of cabbage chopped fine, one-half cup of chopped onions, one of grated horseradish, two cups sugar, one tablespoon salt, one teaspoon of black pepper and big pinch of cayenne. Mix and cover with cold vinegar. Put in glass jars. PICKLED BEANS. Boil about three minutes, drain, put on fresh water, salt, cook until nearly done ; drain. Vinegar to cover, allowing one cup sugar to a quart of vinegar, a pinch of tumeric, spices may be added. Let come to a boil and pour over beans and can. RED CABBAGE. Cut cabbage thin and long. Pack in layers with salt between. Put on weight and let stand twentyfour hours. Drain and pour over cider vinegar with mixed spices. Put on weight. CANTALOUPE PICKLES.